1

On frying cooked, parboiled rice from yesterday, some grains jumps out of the pan every other second, creating a mess. Is there a way to avoid this?

Improve this question

2 Answers 2

Reset to default
0

I think it might be due to the fact that it is parboiled and still slightly wet. When stir frying, you're probably adding oil, so I think the popping might be due to the condition of having water with oil. When making fried rice, I use "day old" rice. This rice has a slightly firmer texture, so that it stands up to stir frying, and it is not damp like fresh or parboiled rice.

Give this a shot and let me know if your fried rice still comes out like you want it to.

Improve this answer
1
  • The rice was still day old. I'll try non-parboiled next time and see if it escapes.
    – user4697
    Mar 13, 2011 at 18:38
0

Why not buy a grease or splatter screen to place over the pan?

Improve this answer
1
  • 1
    I like your suggestion, but when frying rice it's necessary to stir quite a lot so may not completely sort the problem.
    – nixy
    Mar 13, 2011 at 17:42

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge that you have read and understand our privacy policy and code of conduct.